Egg cooking

[SueT]

Those egg poachers are cool Sue! Do you sit them in a pan of water to cook?

I've never had bantams so don't know about their eggs...always had DP girls.

Yes you put them in boiling water (they float) and cover the pan.There is also a type with lids.

 

[ChocolateMouse]

The secret is to steam them.

Pop them in a pot in a steamer basket and a couple inches of boiling water throw a lid on it. Cook then dip in cold water afterwards.
You will never boil an egg again.
They come out exactly like a hard boiled egg in about the same time (15 minutes or so cook time) but the steam forces the shell/membrane away from the egg whites. They peel like a dream.

 

[Chickenheadmate]

I think you may be correct, because I keep looking for it whenever I cracked that air pocket.

If I remember correctly, fresh eggs have a smaller air cell so the egg takes up more space in the shell. After eggs have sat for a while, the egg cell gets larger and that's what makes older eggs easier to peel when they are hard boiled.

 

[Doc7]

My DH and I each eat a boiled egg a day on our lunch salads. I have used the following with about 95% success with eggs just a few days old to right out of the chicken!

• Leave the eggs out on the counter for several hours to warm to room temp.
• Put enough water in a medium sauce pan so that the eggs will be completely immersed when they get put in the water.
• Add 1/3 cup white vinegar (not sure if this is absolutely necessary but my recipe has always work pretty well so I do it).
• Bring the water to a hard boil. I mean and good rolling BOIL.
• Lower the eggs into the water with a pasta ladle one at a time until you have placed a dozen eggs.
• Set the timer for 14 minutes.
• Drop the temp on the stove to medium high to keep a decent boil.
• When the timer goes off, drain the hot water and rinse the eggs and pot with lots of cold water. Then submerse the eggs in just enough cold water to cover them and dump in about 4-5 cups of ice.
• Allow to sit in the ice water for 15 - 20 minutes then drain.

IMO no method is perfect. But this is what I do and I peel at least 2 eggs every single day. As I said, about 95% of the eggs will peel very nearly perfectly.

I do this except only 20 mins on the counter before boiling and no vinegar. Also - I date my eggs and only boil 10 day old plus.

 

[Doc7]

Well, my timer started going off as I hit the post button, so here’s a photo. Boiling eggs and an ice bath they go into immediately after 15 mins.

I use tongs, not a pasta ladle

Ignore the quiche ready for the microwave!

 

[Old Ben]

Someone told me that putting a teaspoon of salt in the water before you boil them helps. I tried that the other day and it seemed to help a lot comparatively.